• Korean journal of food and cookery science
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• v.27 no.1
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• pp.75-84
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• 2011

The aim of this study was to develop a convenient brown sauce product with long shelf life that has similar taste and quality characteristics with sauce used in restaurants. Response surface analysis was carried out to optimize brown sauce. Extracted brown sauce powder was subjected to hot air drying, infrared drying, freeze drying, and spray drying to determine the appropriate drying method for brown sauce manufacturing. The optimum extraction conditions were set by superimposing and reading each reaction surface that satisfied all of the sensory characteristics such as color, smell, taste, concentration, and overall preference level in order to set the optimum conditions for brown sauce production. The optimum extraction conditions for brown sauce were determined to be heating time 30 min, gelatin addition quantity 9.00%, and tomato paste addition quantity 11.25%. Reliability test showed a similar value to the predicted scope when compared to the experimental value obtained under the same conditions as the predicted value according to RSM (response surface methodology), enabling verification of the derived regression formula. Product powder of ideal brown sauce by heating, infrared radiation, freezing, and spray drying and investigate result for functional tests of color, flavor, taste, viscosity, overall acceptability and show highly acceptability on powder by infrared rays and freeze-drying methods. Especially, infrared radiation method resulted in favorable color and flavor values while freeze-drying method produced good taste and viscosity values and high overall acceptability. Therefore, infrared radiation drying method and freeze-drying method to product powder.

• Analytical Science and Technology
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• v.32 no.2
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• pp.48-55
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• 2019

The simple and effective analytical method for the quality control of a novel scalp tonic formulation has been developed and optimized in terms of HPLC conditions and sample preparation method, meanwhile, the optimization of preparation condition was using response surface methodology (RSM) based on central composite design (CCD). Oleanolic acid was selected as marker compound because of its bioactivities for alopecia therapy. The developed analytical method and extraction condition were successfully qualified. Coefficient of determination ($r^2$) for the calibration was 0.9997 with a line passing through the origin point in the range of 0.1-100 mg/mL. The limit of detection (LOD) and the limit of quantitation (LOQ) were 17.5 ng/mL and 55.0 ng/mL, respectively. The intra-day and inter-day precision of the method were 0.5-1.4 % and 0.7-1.8 % in relative standard deviation, respectively, while those accuracy were 99.5-100.9 % and 100.0-102.2 %, respectively. The repeatability of oleanolic acid in samples ranged of 0.3-1.9 % based on peak area and 0.3-0.7 % for retention time. Recoveries from samples were 95.0-99.4 % with lower than 1.8 % in relative standard deviation. Overall, the developed analytical method will be used for quality control of this commercial scalp tonic products successfully.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.36 no.3
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• pp.229-237
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• 2008

In this research, a MDO(multi-disciplinary design optimization) framework, which integrates aerodynamic and structural analysis to design an aircraft wing, is constructed. Whole optimization process is automated by a parametric-modeling approach. A CFD mesh is generated automatically from parametric modeling of CATIA and Gridgen followed by automatic flow analysis using Fluent. Finite element mesh is generated automatically by parametric method of MSC.Patran PCL. Aerodynamic load is transferred to Finite element model by the volume spline method. RSM(Response Surface Method) is applied for optimization, which helps to achieve global optimum. As the design problem to test the current MDO framework, a wing weight minimization with constraints of lift-drag ratio and deflection of the wing is selected. Aspect ratio, taper ratio and sweepback angle are defined as design variables. The optimization result demonstrates the successful construction of the MDO framework.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.32-40
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• 2004

This Study was conducted to predict temperature profile of Jangjorim (boiled beef in soy sauce) food during retorting using the commercial NISA (Numerical Integrated Elements for System Analysis) program. NISA program is a good tool to simulate the temperature profile of a specific material based upon the finite element method. The cold point of Jangjorim food located not at the geometrical center but at 26.9 mm backward in y plane because specific heat of soy sauce was 20% higher than that of boiled beef. The effects of heat transfer coefficients on heat transfer during retorting process of Jangjorim were analyzed by response surface methodology (RSM). Independent variables were thermal conductivity of soy sauce, thermal conductivity of boiled beef, and convection heat transfer coefficient and dependent variables were temperature error and lethality error. Thermal conductivity of soy sauce was the most significant contributor among those (P<0.01).

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.799-809
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• 2013

This study was performed to determine the optimal composition of a makgeolli administered nuruk, water and Asparagus cochinchinensis. The experiment was designed base on BBD (box-behnken design), and an evaluation was carried out by means of RSM (response surface methodology), which included 15 experimental points with 3 replicates for the three independent variables nuruk, water and Asparagus cochinchinensis. The nuruk levels were tested in a range of 10~30 g, the water levels in a range 120~180% and Asparagus cochinchinensis was tested within a range of 2~6% by the weight of cooked-rice. Using the F-test, brix and appearance were expressed as a linear model, whereas the pH, acidity, DPPH radical scavenging, L-value, savory taste, taste, fresh aroma, after swallow and overall acceptability were expressed as a quadratic model. Increased amount of Asparagus cochinchinensis led to the reduction of the sensory scores for appearance, flavor, taste, texture and overall quality. The optimum formulation by numerical and graphical method were similar: nuruk 24.50 g, water 174.95% and Asparagus cochinchinensis 2.40%.

• Structural Engineering and Mechanics
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• v.63 no.3
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• pp.303-315
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• 2017

This paper presents a review on getting a Weighted Multi-Objective Optimization (WMO) of Tuned Mass Damper (TMD) parameters based on Response Surface Methodology (RSM) coupled central composite design and Weighted Desirability Function (WDF) to attenuate the earthquake vibration of a jacket supported Offshore Wind Turbine (OWT). To optimize the parameters (stiffness and damping coefficient) of damper, the frequency ratio and damping ratio were considered as a design variable and the top displacement and frequency response were considered as objective functions. The optimization has been carried out under only El Centro earthquake results and after obtained the optimal parameters, more two earthquakes (California and Northridge) has been performed to investigate the performance of optimal damper. The obtained results also compared with the different conventional TMD's designed by Den Hartog's, Sadek et al.'s and Warburton's method. From the results, it was found that the optimal TMD based on RSM shows better response than the conventional damper. It is concluded that the proposed response model offers an efficient approach regarding the TMD optimization.

• Composites Research
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• v.18 no.4
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• pp.52-58
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• 2005

A cyclocopter propelled by the cycloidal blade system, which can be described as a horizontal rotary wing, is a new concept of VTOL vehicle. In this paper, optimized structure design is carried out for the aerodynamically optimized cyclocopter rotor system. Database is obtained fer design variables such as stacking sequence (ply angles), number of plies and spar locations through MSC/NASTRAN and optimum values are determined by RSM and some other optimizing processes. For the rotor system including optimized blade and composite hub m, the maximum stress by static analysis is within the failure criteria. And the rotor system is designed for the purpose of avoiding possible dynamic instabilities by inconsistency between frequencies of rotor rotation and some low natural frequencies of rotor.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.34 no.11
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• pp.9-17
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• 2006

The SNU MAV has been designed through studies on highly efficient aerodynamic shape and propulsion system. The configuration of the vehicle was determined from conventional empirical equations, iterative wind tunnel tests and flight tests. The propeller shape was optimized with the various thrust tests and RSM(Response Surface Method) to obtain the higher efficient propulsion system. It was certified that the MAV could fly for over 17 minutes with a 210mAh battery. In addition, it showed good flight characteristics in both stability and controllability.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.234-242
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• 2009

This study was performed to find the optimum ratio of ingredients for the manufacture of kiwifruit jam. The experiment was designed according to the D-optimal design of RSM (response surface methodology), which included 18 experimental points with 4 replicates for three independent variables (sugar $35{\sim}60%$, pectin $0.1{\sim}1.0.%$, kiwifruit paste $0.37{\sim}0.90%$). The compositional and functional properties of the prepared products were measured, and these values were applied to mathematical models. A canonical form and trace plot showed the influence of each variable on the quality attributes of the final product mixture. By use of the F-test, viscosity, color values (L, a, b), and sensory characteristics (color) were expressed by a linear model, while the L color value and select sensory characteristics (smell, taste, overall acceptance) were also expressed by a quadratic model. The optimum formulations by the numerical and graphical methods, were similar, and with the numerical method it presented as: sugar, pectin, and barley sproutling powder at 49.7%, 0.5%, and 0.6%, respectively. The above results demonstrate the feasibility of preparing kiwifruit jam added with barley sproutling powder, and therefore, the commercialization of a kiwifruit jam marketed as a functional food is deemed possible.

• Proceedings of the Korean Society for Quality Management Conference
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• 2006.11a
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• pp.205-210
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• 2006

Nowaday manufacture technology and manufacture environment are changing rapidly. By development of computer and enlargement of technique, most of manufacture field are computerized. It is measured automatically do much quality characteristics thereby and great many data happen in a day. corporations is important if have gotten fast information that are useful from wide data to go first in international competition according to these change. Statistical process control(SPC) techniques are used as a problem solution tool at manufacturing process until present. However, this statistical methods is not applied more extensively because have much restrictions in realistic problem. In this paper, wish to develop more realistic and scientific new statistical design techniques doing to integrate data mining(DM) and statistical methods by the alternative to cope these problem. First step selects significant factor using DM techniques from datas of manufacturing process including much factors and second step wish to find optimum of process after get the estimated response function through response surf ace methodology(RSM) that is statistical techniques.